Scott’s White Chili

by , under Entrees

From the kitchen of: Scott Barnes.

  • 1 pound ground chicken or turkey breast
  • 1 white onion, diced finely
  • 3 cloves garlic, chopped finely
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 3 teaspoons cumin
  • 1-1/2 teaspoons Mexican oregano
  • 2 teaspoons chili powder (or to taste)
  • 30 oz. can of great northern beans, drained and rinsed
  • 15 oz. can garbanzo beans, drained and rinsed
  • 15 oz. can creamed-style corn
  • 15 oz. can hominy
  • 7 oz. can green chilies, diced, drained and rinsed
  • 1/2 to 1 cup water
  • 8 to 12 ounces Monterey Jack cheese
  • Blue corn chips

Brown the meat and diced onion in your cook pot. Drain excess fat, stir in spices and let simmer for 5 minutes. Add the beans, hominy and chilies. Add just enough water to cover the mixture. Cover and cook over medium heat, stirring occasionally and adding more water when necessary, 45 minutes to one hour until the beans are soft and the chili is thick. Add more spices if necessary.

Cube the cheese and drop it into the pot. Stir until cheese is well-blended. Serve with corn chips.

Scott's White Chicken Chili

Scott’s White Chicken Chili

  1. Steph Mineart

    The chili is great, but my cooking is pretty bad. My first attempt at this came out as “blackened” white chili, unfortunately. Make sure you stir regularly.
    Also, that 2 tablespoons of chili powder is quite a lot. We may ease back on that at our house. We’re wusses.
    I may try to do the next round of this recipe in the slow cooker. It’s definitely going into my regular fall/winter recipe rotation.

    Reply

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